How to Make the Southern Classic Boudin Sausage - Prime Time

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The Meat Hook butchers Ben Turley and Brent Young head down to New Orleans to learn how to make boudin sausage-a southern staple consisting of fatty pork, vegetables, chicken liver, and rice-from the butchers at Piece of Meat.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto
Editor: Scott Kan
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Prime Time,' click here: trib.al/Meks238
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Опубликовано:

4 мар 2020

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Комментарии : 772

@johntoves9015 4 года назад

I like watching them learn as they make it. You can tell they really know their stuff and they're really wanting to push themselves and add to what they can do.

@cslewisster 4 года назад

Both of them. She was impressed with what they brought to the table as much as they were impressed with what she did. This episode was great and just full of mutual love and respect.

@dqdr 4 года назад

Having watched every episode of prime time, there's something special about the reactions in this one compared to all the others. You can tell that Ben and Brent are really, really into these Boudin and how full of admiration they are for another set of people equally obsessed by produce and craft as they are. Glad they've moved away slowly from brisket Ep, steak ep, burger ep etc to a really wide gamut of culinary adventure. Equal favourite RU-vid series with Jacob Geller's beautiful video game retrospectives.

@iwantaoctosteponmyneckbut3545 4 года назад

Wooooah, did not expect to find another Jacob Geller fan in this comment section! To anyone reading this, go watch Jacob Geller (after watching more Ben and Brent)!

@nadtz 4 года назад

I was thinking the same thing. You can tell when they really like what they are doing/eating and you can tell they really liked this whole experience.

@pinswade 4 года назад

What video of Jacob Geller do you recommend I should watch first? Looking to expand my horizons.

@bsballlord 4 года назад

@@pinswade definitely check out the wolfenstein or shadow of the colossus vids both are a fantastic introduction. Beat saber is a lighter themed but fun one as well

@davidcobb7446 3 года назад

You can tell by all the "f" bleeps. not needed.

@nimarus3118 3 года назад

My brother makes Boudin Balls. Same ingredients used to make the Boudin filling, but you let it cool in the fridge overnight. This makes it easier for you to roll the filling into balls the size of golf balls. Then roll them in an egg-wash with Panko Breading and deep fry them. Flavorful inside with the crisp and crunchy breading on the outside. Perfect food for a football game at home.

@nickcutler3802 4 года назад

Ben, Brent, & Boudin truly these are the killer B’s. Love this show.

@MatthewPaul. 4 года назад

Incredible! Cool to see butchers interact together and share tips. Great video.

@recoil53 4 года назад

"Well read a book".

@ramiel01 4 года назад

Sharing tips sure beats sucking meat out of a condom.

@MatthewPaul. 4 года назад

ramiel01 🤣🤣🤣🤣🤣

@Smiththebat 3 года назад

It was cool to see!

@bananapants76 3 года назад

Loved that you all being seasoned butchers, could still learn from one another.. that's shows love man!

@serjicalforce 4 года назад

I visited family in Louisiana for the first time and they made boudin sausage. I was sold and immediately went online to find recipes. So awesome to see Prime Time doing this episode now! Thank you guys! Love the show

@tonybevilsizer2331 Год назад

I’ve been making boudin with this technique and it’s amazing. Won a blind taste test against best stop with the family.

@petepan9696 Год назад

You have a recipe for it? Grams of seasoning and all that ?

@gplnd 4 года назад

"I like watching Ben work. It doesn't happen very often." Buuurrrnnnn

@austina96 4 года назад

My bicycle masters boardwalk and quagmire with aplomb I think he meant that they both work at the same time and can’t watch him because of that.

@Chef.joyardee 4 года назад

Triple like this video. I worked at a French kitchen where we broke down half primals like this and made four or five different sausages from scratch. This totally took me back. Absolutely love it!

@AboveStandard7 4 года назад

I stay in polson mt I want some willie

@paulberry7150 4 года назад

I love these guys. The food always looks amazing, I always learn something new, and Ben and Brent are always so much fun to watch joke around with each other.

@MonkeyBars1 4 года назад

My friend's family came from Louisiana and his grandma used to make "buddin" (like "puddin"). I only got to taste it a few times but it was one of the most delicious things I remember from my childhood

@tremendosour99 4 года назад

Brent:"Ben, you look great." Ben:"I'm halfway dead..." me: "Amen brother..."

@happythoughts700 4 года назад

how do these guys stay so humble and respectful? Such wonderful and strong personalities. Real character. Much appreciated

@jerga2002 3 года назад

I love the generosity and sharing spirit of them all together. My best wishes for all

@brettbrignac7591 4 года назад

The 'n' is silent in 'boudin.' I am pleased that she said that the liver is included in the mix. Without the liver, all you have is a pork flavored mush.

@IslenoGutierrez 3 года назад

Brett Brignac The n is not silent in boudin, it’s aspirated.

@jcf1978 3 года назад

I love the fact that it is all about learning. This trip to New Orleans is just fun to watch.

@fernandocosta9320 4 года назад

This reminds me of a sausage we have in portugal called "Maranhos" it's also made with rice and it's amazing.

@meganm8726 4 года назад

I just looked that up and it sounds amazing.

@kcarter0265 Год назад

I’m Texan and have Cajun family. thanksgiving was full of Louisiana native classics. Can’t be beat!

@SFpurphaze 4 года назад

Love this show wish they did more episodes GIVE THE PEOPLE WHAT THEY WANT!

@JoeEvans 4 года назад

I’ve eaten boudin for breakfast, lunch, and dinner before. Just don’t get any better than that. C’est bon!

@blitzhill9533 4 года назад

You can make it better by singing "le boudin" while eating boudin.

@illsaneful 4 года назад

Man, I literally just ate and have a full stomach, but this makes me hungry again... Really awesome to see how its made!

@thesagepilgrim4441 4 года назад

Hell yeah! Right up the street! Leighann and Daniel are heroes

@hudsonessex8515 4 года назад

I’m glad that both parties learnt something from this video, Ben and Brent learnt how to make budan and the piece of meat guys learnt how to twist the casing easier and more efficiently

@glennzanotti3346 4 года назад

I love boudin. I live just close enough to get it locally, and when I go back home, I load up with fresh boudin to pack my freezer.

@armandoboensel593 4 года назад

You guys just gave me my weekend project 🙏🙏thank you 🙏🙏

@nicholascrow8133 2 года назад

Love that the boudin experts were open to learn from the Prime Time boys, sharing is how great food is created!

@eater 4 года назад

Eater wants your feedback! No, not on how delicious the sausage in this video looks, but on what you like about Eater, what you want to see more (or less) of, and more! trib.al/WVGw48a

@christopherhumphrey Год назад

I wish I could like this video over and over. Such a great video/food!😛

@christophertown7136 4 года назад

I'll be in Nola next weekend and will definitely be swinging through Piece of Meat for a few pounds of this.

@britney901 4 года назад

I'm from Canada. I have never heard of this kind of sausage. It looks amazing. I need to travel more.

@gershomtan5879 4 года назад

I got moose sausage from a some hunter in maple ridge. Best sausage I've ever had really.

@britney901 4 года назад

@@gershomtan5879 My uncle used to hunt back in the day. One year, he got a deer. He made some sausage, steaks, jerky, and I'm not sure what else. He brought some of the sausage to my grandma's at Christmas that year. It was the first time I've ever had deer. It was awesome.

@drich4life 4 года назад

Man that looked so good!!!!!! Great show

@TanukiSC 4 года назад

Just all about their love of the game. Can’t get enough of these two fine young men

@protocolofficer2629 4 года назад

Yet another really educational and really fun video. My mouth always waters when I watch your presentations, but today’s video invoked a mini Niagara. Thanks so much for showing us how, now if you could only tell me where to find Boudin in Toronto, I’ll be a happy camper. Again, thank you for sharing the intricacies of building Boudin. Cheers, Colin. p.s. about ten minutes later I did a search for Boudin in Toronto. Turns out there are tons of places. Am leaving shortly to go and get a couple of pounds. Thanks for the tip guys.

@jpharris1976 3 года назад

I’ve been working on making my own boudin for a bit and I learned a few things on this video. Thanks

@christophera-realone9834 4 года назад

I love boudin and steak! They go perfect together

@adhominems 4 года назад

I love that both parties learned from each other

@howzerqwerty 4 года назад

Literally just watched this place on Diners, Drive Ins, and Dives. Now here. It might be a sign to take a road trip.

@blakenorthrup 3 года назад

Love me some Boudin, and this one looks freaking amazing!

@kofManKan 4 года назад

What cool folks! Excellent episode, keep it up bois!

@martinbakunawa1240 2 года назад

Thanks for this! This surely helped me out get back into my craft. Cheers!

@natesmultishop1814 4 года назад

🤤 one of my favorites!!! Next time I’m in LA I’m going here!!

@Amz19871 4 года назад

This looks sooo good! 👌🏻

@SheilaTheGrate 4 года назад

It's super cool to see butchers swapping tricks and tips

@gi0zzy22 Год назад

I make this at home now and the family loves it. Wish people sold it here but nothing comes close to this.

@kathyerickson9402 4 года назад

Maybe I just didn't notice in past episodes, but...new opening logo? So professional! And I agree with Dan B...they seemed truly stoked to be here, learning how to make boudin. The result looks delicious!

@gi0zzy22 3 года назад

Just a heads up I followed this recipe that you all gave. This is the best boudin I have ever had. This is amazing. Evan a friend that is from Louisiana said she lo ed so thanks guy for this amazing recipe for a dish I just can't drive down there to buy. Well from the Yankee in Illinois thanks guys and great video.

@ilarnmanrasta91 3 года назад

These guys should have a Netflix series, fun as to watch good humour and alot knowledge to gain from these blokes💯

@TheDecree93 4 года назад

i love these episodes

@jamesdavis8771 4 года назад

I had boudin for the first time in September, I WENT SAVAGE! It was super good! Gator Boudin sold at the french quarters market yessssahhhh!!!

@nhbilly 4 года назад

I just learned something new today. Thanks

@richsims6870 Год назад

On all your videos you guys have so much fun.

@jesseide8496 4 года назад

Yay Boudin! One of my favorite things to eat. I totally agree that grilling/smoking/baking is the way to eat it. The traditional sucking the meat out of a wet casing is not super appealing. Y'all have fun in our delightful city!

@emmettyoung7603 7 месяцев назад

my family is from appalachia and we butcher pigs every year, we make boudin every year with the scraps. i love making it with my family.

@SCSU93 3 года назад

So boudin is like southern liver pudding with veggies added. Interesting!

@jpharris1976 3 года назад

Sounds similar. Trading rice in place of the corn. I would bet the Cajun spices make it better tho...

@giapratt1543 4 года назад

What a wholesome episode

@DimT670 4 года назад

Leighann seems great. And I really appreciate her talking about getting sick of some foods she has to experiment with. Not a lot of people talk about stuff like that.

@graphene1487 16 дней назад

My heart shriveled up and died when the 20 cups of salt were added. Would still eat this.

@AnthonyDeBattista 4 года назад

my absolute favourite sausage in the whole world...

@ThatCapnGeech 4 года назад

Anthony DeBattista change your name to Anthony Boudin

@martynferguson633 4 года назад

Except for English Cumberland sausage. The best.

@wilt3051 4 года назад

Pause

@martynferguson633 4 года назад

@Tiuz Kanggz I'm not sure but i think the English taught the Germans how to make sausage .... ;-)

@j3everal 3 года назад

Boudin fried rice? Boudin rice burrito? Boudin rice balls? I’m so hungry...

@roflcopterannoysme 4 года назад

The lads are back!

@drewengles4477 4 года назад

Saw that figurine of Ash and immediately jumped on amazon, had to have it!

@josephwinsett9645 4 года назад

Lol me too

@Questchaun 4 года назад

Cool

@TomBudin 4 года назад

I never knew how to make myself before this video thanks Eater

@lashay4746 2 года назад

Just left Scott Louisiana today an the boudin balls and crackling we're amazing

@alvarocarrilho 4 года назад

Congrats, love the vídeo (I want to try that!!!) Boudin is french (and New Orleans as that influence). As a European, I find interesting to see how this cultural pieces evolve, translate and gain a new context in the US. As a general rule, the food is not as "perverse" as here (but it's definitely more spicy). The Boudin that I'm used to, is made with rice and cooked blood, (it's black and has a soft consistency). Has a vinegarish taste with a bit of cummins. In Bretagne - France, they make a cold salad with peas, onions, a bit of garlic, fresh herbs, pickles, dress up with olive oil. Cheers from Lisbon- Portugal

@IslenoGutierrez 4 года назад

Alvaro Carrilho We have a version that is made with cooked pigs blood and rice and it’s very dark red almost black looking. It’s more rare now because younger generations don’t want to eat cooked blood

@PerpetualOdium 4 года назад

I’d love to see the guys take these new learned lessons and apply them to revisit the bacon egg and cheese breakfast sandwich sausage, and the ramen sausage. Maybe even just rift on the whole concept of what is essentially a meal in sausage form.

@darrinnoble 4 года назад

That looks so damn good. I'm not a liver guy but I see it's use in this for sure.

@Whocares......... 3 года назад

I don’t care when this came out... finally! Does anyone have a shirt that says'' I Love BOUDIN! Thanks for this....

@kevinwest4488 4 года назад

damn im ready for a NEW ORLEANS trip...spectacular

@MTNmyMAG 7 месяцев назад

I miss these guys they were a great team for stuff like this

@Koba1025 Год назад

Louisiana has one of the greatest food in the world especially see food.

@tommoreau605 Год назад

Thanks for a great video and the interest of the restaurant owners to learn more about boudin. When asked how to eat it, I really didn't like your recommendation of not eating the casing and steaming it in a bag. The casing is great if you warm it back up correctly. I microwave briefly and then put in an air fryer/convection oven to crisp the casing, making it easier to bite into and eat the casing. Another alternative, which is my favorite, is to rewarm the boudin on a BBQ pit to again achieve an almost crispy casing the just snaps when bitten into to get into the delectable stuffing. I eat boudin just by itself - no sides needed. I don't eat it with a pickle! Believe it or not, it pairs well with fried eggs in the morning! Thanks for the video!

@RataStuey 4 года назад

This is so great

@dwaynekoblitz6032 4 года назад

How do people not like this?! WTF is wrong with y’all?! Damn that looks SO GOOD!!

@franzb69 4 года назад

i really would love their recipe

@LINKedup101 4 года назад

Piece of Meat is such an excellent butcher shop, I got some quality kidneys and liver there!

@IslenoGutierrez 4 года назад

Hey new to New Orleans transplant butcher shop people, don’t tell people that we in the greater New Orleans area eat boudin with pickles and mustard like those frou-frou restaurants downtown do, because we don’t and you’re embarrassing us in front of the rest of south Louisiana. Ya buy a pound or two or three from the local meat market (no we don’t have to drive three hours to Scott cuz we have like 10 different places to get it in our area) and eat it by the link by itself either from the hood of your car, tailgate of your truck, inside your vehicle on the way home or if you’re lucky enough to make it home with some, in your house maybe with some crackers or a slice of bread and a beer, just maybe because ya might just finish them off solo dolo. And never with pickles or mustard. Remember that.

@dibutler9151 4 года назад

Welp, I was wondering where to get good boudin. This looks awesome.

@joshuapatrick682 4 года назад

From Lafayette and we got yer Boudin over here sir...I’m glad she said the truth about where it’s from!

@platre6403 4 года назад

yeah i mean its originally a french dish but you do you

@IslenoGutierrez 4 года назад

Joshua Patrick What ya bragging for, gumbo and jambalaya came from New Orleans but you don’t see us bragging about it when y’all make it. This is south Louisiana, we share all things from east to west. I lived in Acadiana before and I saw po-boys all in Acadiana and that’s from New Orleans. We don’t care and we don’t brag it’s from here cuz we all south Louisiana. Maybe you should try that.

@joshuapatrick682 4 года назад

Because the appropriation of 2 distinct cultures in the mind of the unlearned masses is infuriating.

@joshuapatrick682 4 года назад

Martin Lrn okay, so the version they do make in France isn’t a dressing stuffed sausage it’s just a bloodless pork sausage and while both are called boudin they are clearly not the same.

@joshuapatrick682 4 года назад

Tito Torres not bragging just glad someone noted a difference between Cajun and Creole. And honestly Acadiana doesn’t have much creole influence.

@ronniedodd6290 4 года назад

A couple years ago I stop at Billy"s boys in and one of the employees told me about taking the boys in mix and putting it in bell peppers dredge them in batter then frying the peppers. GOOD LORD!!!!! Talk about some kinda good. I recommend giving that a try Use whatever type batter you prefer. I made a beer tempura.

@simonkeller4767 4 года назад

Why can’t you two just make your own channel already, I need content more often from you two

@dianacarlton1673 Год назад

Oh, and the mustard and pickle thing, I’ve never heard of. I was born/raised in SW Louisiana

@kevincrosby5991 4 года назад

Lawd I wanna plate of that right now!

@CheezusTO 4 года назад

I think the salt makes sense with all the liver, veggies and rice mixed into the pork

@joshuapatrick682 4 года назад

Scott Louisiana?!? Has Lafayette’s explosive growth over the last generation allowed Scott to continue to exist? This is getting me all teary eyed!

@Passionforfoodrecipes 4 года назад

Oh damn, it's bouidn! 😁

@DominicPannell 3 года назад

Comletely new boudin to me. Looks really interesting and tasty.

@joshuapatrick682 4 года назад

Also y’all picked the best time of year to go to Nola.

@jamesdooling4139 4 года назад

Amazing

@IvyLeagueWelding 4 года назад

Respect to these folks and any others making boudin but anyone that knows will tell you the truth. Legit boudin comes from the I-10 corridor in southwest LA. Several other commenters nailed it. Scott, LA is where it's at. Best Stop, Don's and Billy's are some of the best. If you're going through Louisiana and you wanna try boudin, go to one of these spots.

@quan_oi5997 4 года назад

Good job 👏👏👏👏👍👍

@RobertoHa-rt3gi 4 года назад

Interesting to know that they use rice for the sausage. I never thought rice would work on sausage. Haha

@balham456 3 года назад

Rice is used in morcilla/morcela

@mrdeurknopp 4 года назад

Yep, they look really hungover lol

@TheNolanWB 3 года назад

Been married to a Cajun lady from Eunice for over fifty years, Every so often we drive from the Dallas area back to T-Boy's Boucherie in Mamou, Louisiana, and purchase thirty pounds of boudin. When we lived in Natchitoches, we often drove down to South Louisiana on boudin tasting tours--to find the best boudin. We even had boudin shipped from Johnson's Grocery in Eunice when I was a USAF pilot in Alaska. Man can not live by bread alone, he must have a link of boudin, too. It's that addictive. We use the oven to make the casing crispy, so we eat it, too. Pork liver! Pork liver!

@mikesmicroshop4385 3 года назад

Sorry nor everyone likes the taste of Pork liver!

@TheNolanWB 3 года назад

@@mikesmicroshop4385 Sorry, but pork liver is TRADITIONAL for boudin in South Louisiana. Anything else is pseudo boudin. But, it's like the little old lady's tale. "Each to his own taste," said the little old Cajun lady as she kissed her crawdad." Ole Mike must be a dang gum feller from up North? ;-)

@mikesmicroshop4385 3 года назад

@@TheNolanWB Well like I said the idea of "Traditional" is subjective! The Lady that was making it with Chicken Livers said that the recipe was an OLD family recipe more than 3 generations old. That makes it Traditional for her family and they have been in the South Louisiana area for over 200 years at this point. So Sorry, but Traditional is not a concrete thing and like many local area Foods, many families have many different versions of the "Traditional" Recipe

@TheNolanWB 3 года назад

@@mikesmicroshop4385 Opinions are subjective, too. Everyone has an opinion like they have... :-D I probably had my first boudan before you were born. And, when I lived in Natchitoches, LA, I made many trips to South Louisiana to study, taste, and rate, the boudan made at many different top rated boucheries. Why not visit a few of the shops in South Louisiana and see just how many are making their boudin using chicken or "frog" livers. So, seems that pork liver must be traditional in most places...the norm. One person or one family using chicken livers in South Louisiana for 500 years does not make it traditional, it's just a families personal exception.

@jenniferstephenson 2 года назад

@@mikesmicroshop4385 If you think about why this is made....chicken livers don't make any sense. It is a lot of work for a family to butcher a hog. Most times your neighbors or friends would come to help. You would be making boudin to use up the parts of the hog(s) that weren't used in other ways. Therefore, it would make more sense that traditionally it has been made with the hog's liver. I doubt they were also butchering 30 chickens while butchering their hog. It just didn't work that way. Even today most butcher shops that butcher hogs/beef do not also butcher chickens.

@vieuxacadian9455 6 месяцев назад

C'est boudin blanc ! Peu de gens font encore du boudin Rouge cajun traditionnel comme j'ai grandi en mangement en Louisiane . Bienvenue a la Nouvelle Orleans mes amis !